Food of love

Especially as this year Valentine's Day falls on a Saturday; what better excuse for brunch in bed?

Now, I know you'll say all that
hearts and flowers stuff at this time
of year is so terribly cliched, and I
guess youíre right, but it's better than a
domestic argument, isnít it?

Especially as this
year Valentine's Day falls on a Saturday; what
better excuse for brunch in bed?

I'd be kicking off with a very cold bottle of rosť while one of the kings (I mean Frank or Elvis) plays soft, romantic tunes in the background and the maid rustles up a tray of
goodies for two: maybe some gently scrambled eggs, some flaky pain au chocolate and croissants, perhaps a bowl of poached fruit and yoghurt . . . What, no maid?
No room service available this weekend? Oh
well, Happy Valentineís Day, anyway.

Just don't fight over who does the cooking.

Baked eggs with
truffle

INGREDIENTS

4 free-range eggs

butter, for greasing

thin slice of black truffle* or 1-2 drops truffle oil

sea salt and freshly ground black pepper

2 slices buttered toast

METHOD

Preheat the oven to 200C. Grease two half-cup
ramekins or souffle dishes. Crack 2 eggs into
each and season to taste.

Place in a baking dish and pour in boiling water to come about halfway up the sides.
Cover with foil and bake for 10-12 minutes, or
until the whites are just cooked but the yolks
still runny.

Top with truffle and a knob of butter or a little
truffle oil.

Serve the eggs in their dishes on a plate with
toast on the side.

Serves: 2

With: a cup of tea.

* The truffle is an extravagant optional extra. The baked eggs are lovely by themselves.

Scrambled eggs with
salmon caviar

INGREDIENTS

4 free-range eggs

50ml milk

50ml cream

sea salt and freshly ground black pepper

1 tsp butter

2 slices brioche or sourdough bread, toasted

2 tsp chopped chives

2 tsp salmon caviar

4 slices smoked salmon

METHOD

In a small bowl, lightly whisk the eggs with
the milk and cream. Season to taste.

Heat the butter in a small pan and pour in
the egg mixture. Stir continuously over
medium heat until almost cooked but still
creamy.

Spoon on to buttered toast and top with
chives and salmon caviar. Serve smoked
salmon on the side.

Serves: 2.

With: a glass of caffe latte.

Pears poached
with honey

INGREDIENTS

4 pears, ripe but firm, peeled

1/2 a lemon

1 cup sugar

2 cups water

1 vanilla bean, split

2 tbsp honey

natural yoghurt, for serving

6 mint leaves, finely chopped

METHOD

Squeeze the lemon juice over the pears and
toss to coat.

In a medium saucepan, bring the sugar, water
vanilla bean and honey to the boil, stirring
until the sugar has dissolved. When the
mixture boils, add the pears, and bring to the
boil again. Turn off the heat and leave to cool
in the liquid.

Serve the fruit with a dollop of yoghurt,
drizzled with poaching liquid. Sprinkle with
mint (optional).

Serves: 4.

With: a glass of orange juice.

TIPS

The baked eggs are lovely with sauteed
mushrooms. Heat 1 tbsp butter in a pan, add
sliced field musthrooms and chopped parsley
and lightly sautee. Season to taste.